Photo of Slow cooker Thai chicken by WW

Slow cooker Thai chicken

Points® value
Total Time
6 hr 25 min
25 min
6 hr
This tasty Thai recipe is made more simple to assemble thanks to the use of whole chicken breast. No chopping or cubing, the placement of the breasts on top of the vegetables in the slow cooker keeps them safe from overcooking and yields a wonderful texture, ideal for shredding. The flavorful blend of curry paste, coconut milk and peanut butter brings the authentic flavours of Thailand to your table. Ideal for a weeknight meal, this recipe is also wonderful for entertaining. The zing of the fresh lime, bite of the green onion, and herbaceous notes in the cilantro make each bite full of fresh, bright flavours. Serve over steamed rice to ensure all the flavorful liquid is consumed or plate with a fresh salad of arugula, cabbage, radishes and a citrus vinaigrette to amp the veggies.


Canned unsweetened light coconut milk

8 fl oz

Thai curry paste

1 tbsp(s)

Table salt

1 tsp(s)

Uncooked cauliflower

½ cup(s)

Uncooked potato

1 pound(s)

Red bell pepper

1 medium, cut into chunks


2 medium, cut into 1/2-inch-thick slices

Uncooked boneless skinless chicken breast

1½ pound(s), six 4 oz pieces

Smooth reduced fat peanut butter

2 tbsp(s)


cup(s), fresh, chopped

Uncooked scallions

3 medium, sliced


1 medium, cut into 6 wedges


2 tbsp(s), salted, chopped


  1. In a 4- to 6-quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.
  2. Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours.
  3. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.
  4. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts.
  5. Yields about 1 1/2 cups per serving.


Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time. Season to taste with salt and fresh lime juice before serving, if desired.For a spicier kick, serve with sriracha sauce on the side.